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kothavarangai puli kuzhambu

Kotharavarangai Puli Kuzhambu Recipe

Anusha Praveen
Kothavarangai Puli Kuzhambu- A tangy gravy with cluster beans and shallots. Tastes best with rice and ghee or sesame oil
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Mains
Cuisine South Indian
Servings 2


  • Cluster beans 100 g stringed and chopped into 2 inch bits
  • Shallots 5 to 6
  • Curry leaves a few
  • Tamarind a small gooseberry size soaked in 1 c warm water and made into extract.
  • Salt to taste
  • Sambar powder 1 tbsp
  • Turmeric powder 1 tsp
  • Jaggery a small pinch
  • Thalippu vadagam 1 tbsp crumbled
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Fenugreek seeds 1 tsp
  • Sesame oil 2 tbsp


  • Heat oil in a pan.
  • Add mustard seeds and once they pop, add urad dal and fenugreek seeds.
  • When the urad dal begins to brown, add the thalippu vadagam and fry for 30 secs
  • Add curry leaves and shallots next.
  • Fry till shallots turn pink and translucent
  • Add the cluster beans next and mix well.
  • Fry for 3 to 4 mins on medium flame.
  • Once done, add turmeric powder and sambar powder,mix well and fry for 20 secs
  • Add tamarind extract along with salt and jaggery.
  • Simmer till raw smell of the tamarind goes away and the kuzhambu thickens considerably.
  • Serve hot with rice.
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